Anti Inflammatory Mediterranean Salmon Cakes with Olives
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Learn more →Ingredients
4 servings
For the salmon cakes
- 1 lb fresh salmon fillet, skin removed
- ⅓ cup cassava flour
- 2 tbsp arrowroot starch
- ⅓ cup kalamata olives, pitted and roughly chopped
- 3 scallions, thinly sliced (green and light green parts only)
- 3 tbsp fresh parsley, finely chopped
- 1 tbsp fresh oregano, finely chopped
- 1 tsp fresh ginger, finely grated
- 1 tsp ground turmeric
- 1 tsp lemon zest
- 1 tbsp apple cider vinegar
- ½ tsp fine sea salt
- 2 tbsp olive oil, divided
For the herb drizzle
- 2 tbsp fresh lemon juice
- 2 tbsp olive oil
- 1 tbsp fresh parsley, finely chopped
- ¼ tsp fine sea salt
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Finely chop the salmon fillet by hand into pieces no larger than 1/4 inch — do not use a food processor, as the mixture should have visible texture, not a paste. Transfer to a large mixing bowl.
- 2
Add the cassava flour, arrowroot starch, Kalamata olives, scallions, parsley, oregano, ginger, turmeric, lemon zest, apple cider vinegar, and sea salt to the bowl with the salmon. Mix with a fork until the mixture just comes together and holds when pressed — it will be slightly sticky. If it feels too wet to shape, add 1 additional tablespoon of cassava flour.
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